Vinification:
As soon as the dried grapes for the Amarone are fermented, selected batches of Valpolicella wine are “re-passed” over the Amarone’s lees, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper colour, increased extract, and more complex aromas. Ripassa is refined in tank for six months and then aged in French Allier tonneaux for eighteen months. The wine spends an additional six months in bottle before it is released.

Closure:
Natural Cork

Note:
To celebrate the 20th anniversary of Ripassa, we're offering you an exclusive chance to own a limited edition presentation box containing one bottle each of vintages 2006, 2007, 2008, 2009, 2010 and 2011. Only a few units left, so get one while you can!